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Egg and Veggie Skillet Breakfast

An egg and veggie breakfast meal in a skillet

Course Breakfast
Cuisine American
Keyword Eggs
Prep Time 15 minutes
Cook Time 5 minutes
Servings 2


  • 1 Russet potato
  • 1 Sweet onion
  • 1/2 Carton Organic mushrooms
  • 2 Handful Organic spinach leaves
  • 6 Teaspoon Leftover bacon grease
  • 2 Eggs


  1. Peel the potato, cut it into round slices, cut those slices across into thin pieces, then cut the pieces twice each into chunks.

  2. Add onion and mushrooms, sliced and cut into chunks.

  3. Pour the veggies into an oiled and hot iron skillet and two teaspoons of bacon grease.

  4. When the veggies are tender (about 5-7 minutes), add the two heaping handfuls if spinach leaves on top.

  5. Stir the spinach in with the other veggies along with two more teaspoons of bacon grease.

  6. Make a well in the middle of the veggies, adding two more teaspoons of bacon grease in the middle of the well.

  7. Then gently pour two eggs side by side and one at a time.

  8. Serve with your choice of biscuits or toast.